Breaded Zucchini Stuffed with Lemon Basil Ricotta
Stuffed zucchini with lemon basil ricotta from Little Fields Farm. Crispy breaded coating and delicious filling—perfect side or light meal.
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Cooking tools:
- Microplane
- Citrus press
- Garlic press
- Kitchen scale
- Silicone baking mat
- Oven
- Skillet
- Baking sheet
- Oven safe dish
- Pan
- Mixing bowl
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Grater
- Aluminum foil
Ingredients
- 2 medium zucchini
- 2 eggs, well beaten
- 1 cup bread crumbs
- ¼ cup corn meal (optional)
- ¼ tsp chilli flakes
- ¼ tsp garlic powder
- 1 tsp dried basil, oregano, thyme (or 1 TBSP Italian spices)
- Pinch of salt
- Olive oil, for frying
- 475 g Ricotta cheese (I used light)
- 1 lemon, zested and juiced
- 1 cup fresh Basil, finely chopped
- 1 clove garlic,
- Salt
- Pepper
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